Mexican Chocolate Pudding

While cleaning out my cupboards, I unearthed an old can of fat-free sweetened condensed milk that was just this side of expiring. Unfortunately, I made that key lime flan last week. I primary use sweetened condensed milk for either flan or lemon meringue pie, and I thought that both desserts were too close to last weeks dessert to merit baking again. To change things up a little, I came up with this weird chocolate pudding-flan hybrid. It came out alright. I think. Very chocolaty. It also had a good consistency for a low fat pudding with no gelatin or additional thickening agents; I used both low fat milk and the fat free sweetened condensed milk. For a regular chocolate pudding you can omit the spices, but I enjoyed the additional bit of heat and spice that the cayenne and cinnamon brought to the more traditional chocolate pudding flavor. The top of my puddings got a little dry during the baking, so I encourage adding a tray of water to the bottom of the oven along with the water try that I placed my ramekins in. I have already tweaked the recipe to include these changes.

Mexican Chocolate Pudding

This recipe makes 6 ramekins (~4″ in diameter).

Ingredients:

12 oz. Bittersweet Chocolate (chopped or in small pieces)

2 cups Milk

3 Eggs

1 (14 oz.) can of Sweetened Condensed Milk

1 tsp Vanilla Extract

1 tsp ground Cinnamon

1/4 tsp ground Cayenne Pepper (add more or less depending on desired level of spice)

1/2 tsp Salt

1/2 cup Cocoa Powder

Directions:

Preheat the oven to 350 degrees.

Place a try filled with water on the bottom rack of the oven to start to create the steam bath for baking.

Place the chocolate and regular milk in a sauce pan on the stove under medium heat to melt.

Once the chocolate has melted, remove the pan from the heat to cool slightly.

Meanwhile, whisk the eggs and sweetened condensed milk together, in a large bowl, until well combined.

Add the vanilla, salt, cinnamon, and cayenne to the egg mixture. (For regular chocolate pudding do not add the cinnamon and cayenne)

Whisk in the cocoa powder.

Gradually whisk in the melted chocolate and milk mixture.

Pour the pudding mixture into 6 individual serving greased ramekins.

Fill the bottom of a 9″ x 13″ baking pan with about 1″ of water for additional steam.

Set the ramekins in the baking pan.

Carefully slide the baking pan into the oven.

Bake for about 40 minutes.

Remove the baking dish from the oven and carefully remove the ramekins from the water. Careful – the ramekins will be hot.

Allow the puddings to fully cool, and place them in the refrigerator for a few hours before serving.